Heat oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes.
Stir in diced tomatoes, wine, tomato paste, sugar, basil, lemon juice, red pepper flakes, Italian seasoning, and black pepper; bring to a boil. Reduce heat to medium and simmer, uncovered, for about 15 minutes. Taste and season with salt if needed.
Use an immersion blender to puree the sauce. Alternatively, you can carefully add the sauce to a food processor or blender and blend until it's the desired consistency.
Stir in parsley. Serve the sauce over hot cooked pasta of your choice.
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Notes
Diced tomatoes: We like using petite diced tomatoes because the sauce is usually the perfect consistency without having to puree it.
Red wine: You can omit the wine if you prefer not to use it.
Crushed red pepper: If you like extra spicy, use 3-4 teaspoons.
Thin out the sauce: If the sauce is too thick, add one ladle at a time of pasta water to thin it out until it's the desired consistency.
Make ahead tips
Refrigerate: Allow the sauce to cool for about 1 hour then transfer it to an airtight container. Refrigerate for up to 4 days.
Freeze: Or Allow the sauce to cool to room temperature, about 2 hours, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw the sauce overnight in the refrigerator then reheat and use right away.